Category Archives: Bakery

Revolutionary Technology Emerges for Baking Gluten-free Bread

Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A new study in Ohmic heating (OH) has been published by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, in Food and Bioprocess Technology. The first results show the… Read more »

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World-famous bakery shares secrets in a new book

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If there is such a thing as baking royalty, Apollonia Poilâne might be its queen. The 35-year-old is a third-generation baker for the world famous Poilâne in Paris. It was founded in 1932 by Apollonia’s grandfather Pierre and has inspired chefs, musicians, poets, and artists worldwide for nearly 90 years: Surrealist icon Salvador Dalí commissioning a bedroom suite made completely… Read more »

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IBIE 2019 proves a record-shattering event with education and innovation

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Epiphany Masaganda, executive pastry chef of The Sailfish Club in Palm Beach, Florida, traveled across the country to attend the International Baking Industry Exposition (IBIE) to learn about innovative breads because her restaurant is starting a bread program. Rachel Lawson, a baker at De La Terre Cafe and Bakery in Jordan, Ontario, Canada, wanted to sharpen her bread baking skills…. Read more »

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Science to Stabilize Sourdough Fermentation

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Scientists need to develop a method to stabilize sourdough fermentation. The science in developing sourdough baked goods with specific nutritional functionalities also needs to be perfected, Professor Marco Gobbetti (main picture) said at an event organized by Puratos Romania. “The industry needs to consider sourdough as a cell factory. It is a complex of microbes that, if guided well, can… Read more »

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Seeing Paris, baguette by baguette

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I am in love with the art and heritage of French bread. Fortunately I’m not alone. Each year one chef is chosen in the Grand Prix de la Baguette de tradition francaise, an accolade bestowed each April for the past 25 years. The winner goes to a handcrafted baguette that beats out dozens of entrants from across Paris and tops… Read more »

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Just Desserts Wins Top Honors for 2019 IBIE BEST in Baking Competition

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Award Winning Vegan Product Line fastest growing Just Desserts platform The International Baking Industry Exhibition (IBIE) has awarded Just Desserts “Top Honors” in Product Innovation at the 2019 IBIE BEST in Baking Competition. IBIE’s BEST in Baking Program honors suppliers and bakeries committed to excellence in the industry once every three years, in what has become the largest bakery exposition… Read more »

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First bread with Tritordeum

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Belgium bakery De Trog has created the first bread with the new cereal tritordeum, born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The new bread is described as a loaf with tritordeum flour milled on stone, liquid sourdough and malted tritordeum grain mixed into the dough. This not only gives a bit of bite… Read more »

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IBIE Committee Vice Chair Interview: Sustainability Isn’t a Trend, It’s the Future!

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As the show’s international participation continues to grow, the Baking Expo will cover over 1 million sq. ft., space that will host the new, the innovative, the inspirational, and the latest in all areas of baking. There are many new and exciting features in store, from new show floor areas dedicated to the artisan bread industry to virtual reality tours, competitions, demonstrations,… Read more »

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San Antonio’s La Panadería named one of the best artisanal bakeries in North America

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San Antonio’s La Panadería made the ranks of one of the best in North America. USA Today’s 10Best website named the bakery-cafe by brothers José and David Cáceres on a national list this week. “These artisan bakers across North America wake up at ungodly hours and pour their hearts and souls into making bread the old-fashioned way, along with fanciful… Read more »

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Italian bread – Romancing the ciabatta

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Who wants to eat bread in this sweltering heat? Fortifying bread is something more applicable to the winter months of the year while summer is best spent at the beach or the pool with an ice-cold slice of juicy watermelon, right? Wrong! Few breads are especially suited to our hot, Mediterranean climate, but one country has perfected a light, summery… Read more »

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